Coconut Meringues with Raspberry and Pineapple Salad

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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These meringues can be made two days in advance. You could marinate the pineapple the day before, then just quickly finish the dessert on the day.


  • 180 ml (6 fl oz) egg whites (about 6 large eggs)
  • 300 g (10 ½ oz) icing sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla essence
  • pinch salt
  • 100 g (3 ½ oz) desiccated coconut
  • ½ small, very ripe pineapple
  • 125 ml (4 ¼ fl oz) sweet dessert wine
  • 300 g (10 ½ oz) raspberries
  • 375 ml (12 ¾ fl oz) double or whipping cream
  • 125 ml (4 ¼ fl oz) yoghurt


Preheat oven to 100°C/210°F/Gas Mark 1. Place egg whites in a bowl with icing sugar, lemon juice, vanilla and salt. Beat on high with a balloon whisk for 12 minutes until glossy and very stiff. Fold in coconut. Line one or two baking trays with baking paper and dollop on 8 lumps of meringue mixture (allow for breakages), leaving space in between. Using the back of a spoon to make a hollow in each one. Bake until dry – about 2 hours.

Peel, core and quarter pineapple, then cut into thin pieces. Mix with wine in a bowl and marinate at least 3 hours. Add berries.

Beat cream with yoghurt until soft peaks form. Add a few tablespoons of pineapple marinade and beat to firmer peaks. To serve, dollop some cream into each meringue, then spoon fruit on top and pour on the wine marinade.